The Chilled 100 Create Haitian Cocktails w Rhum Barbancourt

The Chilled 100 Bartenders have teamed up with the legendary Rhum Barbancourt to craft standout cocktails that remember the spirit’s wealthy Haitian heritage and versatile taste.

From daring, tropical riffs to spirit-forward sips, every cocktail exhibits the depth and class of Rhum Barbancourt by the lens of our high bartenders.

Give them a mixture!

“The concept of this drink is to enhance the flavors and spice of Haitian meals by being herbaceous and refreshing. *Epis* is a Haitian condiment used as the beginning of seasoning in lots of dishes, generally a mix of herbs, garlic, and peppers however varies from family to family; I’ve used that as inspiration for the sweetener. The banana peel and herbs improve the florality and inexperienced notes of the Rhum, in addition to play into the slight spice the Rhum has on the palate and peppery notes on the end. Each Rhum Barbancourt and *epis* characterize the tradition and folks of Haiti. A vibrant drink to showcase the star of the present, Rhum Barbancourt. The title is a nod to Rhum Barbancourt’s unique distillery and their emblem.”

L’étoile (The Star)

by Makenzie Helem – Luka’s Sit and Sip / @mak_is_trash 

Elements

• 2 oz. Banana Peel-infused Rhum Barbancourt*
• ¾ oz. Epis Syrup**
• ½ oz. Lime Juice
• 2-3 oz. Soda Water

Preparation

1. Construct within the glass (give it a little bit swizzle or stir to combine it collectively earlier than including ice), high with soda water and garnish with an edible flower, mint, or no matter tickles your fancy.

*Banana Peel-infused Rhum Barbancourt

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Elements

• 20% Banana peel
• Rhum Barbancourt

Preparation

1. 20% banana peel by weight. Let infuse for 3-5 days.  

**Epis Syrup

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Elements

• 7g parsley
• 3g mint
• 55g celery
• 75g bell pepper
• 7g ginger
• 150g mango
• 2g thyme
• 3 entire cloves
• 2g maldon salt

Preparation

1. Add 250g of 1:1 easy syrup (or in the event you’re feeling additional, use coconut water as an alternative of water for an additional layer of fruity) with above components to a blender.
2. Pressure by a chinois.

“This cocktail is shiny, citrusy, and tropical with a lightweight kiss of smoke from the tea liqueur, good for a sunny day sitting on a patio or a day on the seashore. The inspiration behind this cocktail was to create one thing approachable however non-traditional utilizing seasonal flavors discovered at my native farmers market that intensify the tropical style profile of this lovely Haitian rum whereas offering a singular taste profile for friends to take pleasure in and discuss with their mates.”

Between the Mangroves

by Matt Pladgeman, Lowlife Bar / @ukpladge 

Elements

• 1 ½ oz. Rhum Barbancourt Haitian Proof White Rum
• ½ oz. Joseph Cartron Thé Noir Fumé (Black Tea) Liqueur
• 1 oz. Woodstock Banana Water
• 4 Kumquats
• 6 Thai Basil Leaves
• ½ oz. Lime Juice
• ¼ oz. Lemongrass Syrup*

Preparation

1. First begin by including the kumquats and Thai basil to a shaker tin after which muddle the 2 components.
2. Subsequent, add the remainder of your components into the identical shaker tin and add ice.
3. Seal the tin and shake vigorously till it’s chilly to the contact.
4. Pop your shaker tin open and pour the contents into the Collins glass (soiled dump).
5. High with ice if wanted.
6. Garnish the drink with a bushel of Thai basil positioned in the back of the glass with a halved kumquat immediately in entrance of it.

*Lemongrass Syrup

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Elements

• 2x 4-inch stalks of Lemongrass
• 1 c. Sugar
• 1 c. Water

Preparation

1. Crush the lemongrass stalks with the aspect of a big knife to precise the oils then chop the lemongrass finely.
2. Add the lemongrass, sugar, and water to a medium-sized saucepan.
3. Add the lemongrass, sugar, and water to a medium-sized saucepan.
4. Deliver contents to a boil on medium to excessive warmth whereas stirring often to include the sugar into the water.
5. As soon as it reaches its boiling level, flip the warmth off however depart the pot on the identical burner and permit the syrup to steep for 45 minutes.
6. Pressure the syrup and bottle it.

The inspiration for this cocktail was to create one thing that highlighted Rhum Barbancourt’s excessive proof with out it being too abrasive for the on a regular basis client. White Crème De Cacao offers sweetness whereas additionally implementing a comfortable texture that enables for the Cocchi Americano to amplify the floral and vegetal notes of the Rhum. Citrus binds the flavour of the cocktail whereas the grated espresso bean as garnish implants a refined bitter profile that enables for this drink to be sipped, savored, and loved as a full spectrum of textures and flavors.

110 Levels

by Michael George aka Daddy Lengthy Legs  Proxi / @d.n.a.haus

Elements

• 1 oz. Rhum Barbancourt
• ½ oz. Cocchi Americano
• ½ oz. Giffard White Crème de cacao
• ½ oz. Contemporary Lemon Juice

Preparation

1. Mix all components and whip shake with pebble ice.
2. Pour into Pilsner glass and create dome with contemporary pebble ice.
3. Garnish with grated espresso bean.

“I reside in bourbon nation. The place I reside and work, most individuals don’t drink a lot rum, and in the event that they do, they need the flavour “hidden” as a lot as doable. This cocktail is supposed to problem that assumption. With this drink, I attempt to spotlight the attractive tropical fruit notes, the refreshing grassiness of the sugar cane, and the terroir of Haiti that Dupré Barbancourt and his firm have bottled for over 150 years! I didn’t wish to do a lot to the rhum, simply actually spotlight the perfect elements and make a beautiful tropical ‘quaint’ sort cocktail for the summer season.”

Haitian Punch

by Connor Perry – The Final Phrase / @connorthebartender

Elements

• 2 oz. Rhum Barbancourt Haitian Proof
• ½ oz. Mango Habanero Syrup*
• ½ Lime (reduce into quarters)
• 1 piece of mango from the syrup 
• Slice of Habanero (non-obligatory)

Preparation

1. Add one quarter of a lime to a rocks glass and squeeze one other quarter into the identical glass.
2. Add one chunk of mango reserved from the syrup and a sliver of habanero if utilizing.
3. Muddle totally.
4. Add ½ oz. of the syrup and a pair of oz. of Rhum Barbancourt 110 and stir.
5. Add freshly cracked ice and stir for 10-12 seconds, including extra ice as wanted.
6. Garnish with a lime wedge and a bit of mango.
7. Take pleasure in responsibly!

*Mango Habanero Syrup

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Elements

• 300 g of white sugar
• 300 g of (frozen) mango chunks
• 1-2 habaneros (deseeded)

Preparation

1. Layer all of them in a container and refrigerate in a single day.
2. The subsequent day, add about 1-1 ½ oz. of scorching faucet water to the syrup, stirring the undissolved sugar from the underside till the sugar is absolutely dissolved.
3. Pressure, reserving the syrup and the fruit in numerous containers.

“My cocktail, ISLAND OF LOST SOULS enhances the scrumptious floral and citrus notes of Barbancourt Haitian Proof White Rum. It’s beautiful, tropical, and refreshing! You’ll be able to simply really feel the island breeze in each sip!”

Island Of Misplaced Souls

by Paula Lukas – Freelance Bartender and Beverage Guide / @paualukas27 

Elements

• 2 oz. Rhum Barbancourt Haitian Proof White Rum
• 1 oz. Giffard Lichi-Li Liqueur
• ½ oz. Yuzuco Yuzu Tremendous Juice
• 2-3 oz. Glowing Rosé

Preparation

1. Mix liquid components aside from glowing rosé in a shaker with ice.
2. Shake and high-quality pressure into a big coupe.
3. High with glowing rosé and garnish with an edible flower.